Posted by: Josey Lyne Payne, Esq. | December 21, 2015

Stuffed Acorn Squash

INGREDIENTS

 2 medium acorn squash, halved and seeded

1 Tablespoon + olive oil

1 onion, chopped

2 stalks celery, chopped

1 teaspoon salt & 1 teaspoon pepper

1 teaspoon fresh rosemary (or 1/2 teaspoon dried thyme)

1/2 lb sausage (sweet Italian)

3 cloves garlic, minced

1 apple, chopped (Granny Smith)

1 cup Panko crumbs

1/2 cup Parmesan

DIRECTIONS

Preheat oven to 400 degrees. Halve the squash, remove seeds. Drizzle with olive oil and season with salt & pepper. Roast face down for 40-50 minutes until fork tender. 

Heat 1 Tablespoon olive oil in large skillet. Add onion and celery, thyme, salt & pepper. Cook until onions begin to soften. Add sausage and garlic and cook until sausage is browned through. Add apple and cook until slightly softened. Stir in Panko crumbs and Parmesan, remove from heat. 

Mound stuffing into hollows of roasted squash. Sprinkle with Parmesan. Drizzle with olive oil. Heat under broiler until cheese is browned. 

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